Fall 2017 LOCALadk Magazine 51
LOCALadk
Ingredients
2 medium onions, diced
1 shallot, diced
4 stalks celer y, diced
4 medium carrots, diced
2 tbsp. extra virgin olive oil
Celtic sea salt, to taste
4 cloves garlic, thinly sliced
½ tsp. ground cumin
1 tsp. smoked paprika
½ tsp. red chili flakes
2 white potatoes, peeled and diced
3 cups French lentils, rinsed and drained
2 bay leaves
3-5 fresh sprigs of thyme
½ tsp. cinnamon
10+ cups vegetable stock and/or bone broth
3 cups heirloom tomatoes, diced
1 can tomato paste, 5.5 oz.
Freshly ground black pepper, to taste
Fresh lemon juice
1/3 cup chopped parsley
Directions
Dice onions, shallots, carrots, and celer y. (*1,*2)
Sweat the diced vegetables and olive oil in a large saucepan over medium-low heat for 8-10 minutes adding a good pinch
of salt to draw out some moisture. (*3,*4)
In the meantime, prepare the remaining ingredients. (*1,*2)
Add garlic to the pot and sweat for another minute or two. (*3,*4)
Add cumin, paprika, chili flakes, potatoes, lentils, bay leaf, thyme, and cinnamon, along with another pinch or two of salt.
Stir well to combine.
Add enough stock to cover ingredients. (*4,*5)
Bring to a boil, then reduce to simmer and partially cover the pot (*6)
Let cook for approx. one hour, until lentils are fully cooked through, stirring and adding more liquid as necessar y.
Add the tomato paste and diced tomatoes and mix well. (*6)
Add freshly ground black pepper to taste.
Add ½ to a whole lemon's worth of fresh juice and more salt if needed. *(6)
Remove bay leaves and thyme stems before ser ving.
Garnish with chopped parsley. (*7)
